Summer Time Retro Take Along

 I distinctly remember the first time I had this salad. We were at a potluck in the church I grew up in. I can see the basement, the kitchen, the tables set up. I can smell the aroma of all the dishes brought in by church ladies. Those potluck dinners are some of my fondest memories of the church I spent so much time in when I was a little girl. 

In fact, to this day whenever I think of certain dishes, those memories are what I associate with them. This salad being at the top of the list. I even remember the sweet lady who used to bring it every single time, and how excited all of us kids were for it! Simpler times when the little things meant so much!

If you've never had this salad (and yes, it does happen, my husband wasn't familiar with it until me!) think taco salad, but taken to a new level with nacho cheese chips and a sweet, tangy dressing. 

It's funny because I don't think us kids who were wolfing it down back then even thought about what dressing was on it. I would still happily eat it like that today, but for my boys, I left the dressing on the side. They are very particular about what dressings they like, and I didn't want to ruin in for them. In fact, they topped theirs with salsa instead! (YUM!)

There is another advantage of leaving the dressing on the side. If you're taking this to a cookout...it won't get soggy! The chips stay nice and crisp. In fact, if you do need this to travel, I would make the base salad, take the chips, cheese and dressing with you, and finish it off right before serving! 

Classic recipes never go out of style. We just need to be reminded of them now and again. Once those memories come rushing back, every single bite is as delicious as the very first one!

 Doritos Taco Salad

1 lb. ground beef

1 large head iceberg lettuce, chopped

2 bell peppers, finely chopped, red and yellow 

1 (15 oz.) can black beans, rinsed and drained

1 packet taco seasoning

2/3 cup water

5 Roma tomatoes, seeded and chopped

1 (9 oz) bag nacho Doritos, crushed

1 cup shredded sharp cheddar cheese

1 (16 oz.) bottle Catalina dressing

Assorted toppings

In a large skillet, brown beef until no longer pink. Drain if needed. Add water and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Remove from skillet and allow to cool. In a large bowl mix lettuce, tomatoes, pepper, beans and beef. Stir well. Gently fold in chips and cheese. Serve immediately with dressing on side. *NOTE* Many people serve this already dressed. Simply add dressing and mix well. I like serving it on the side so it doesn't become soggy. 

 Shared at Weekend Potluck